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| | 4-Ethyloctanoic acid Basic information |
| | 4-Ethyloctanoic acid Chemical Properties |
| Boiling point | 163 °C (lit.) | | density | 0.904 g/mL at 25 °C (lit.) | | FEMA | 3800 | 4-ETHYLOCTANOIC ACID | | refractive index | 1.439 | | Fp | 212°F | | storage temp. | Sealed in dry,Room Temperature | | pka | 4.79±0.10(Predicted) | | Odor | at 1.00 % in propylene glycol. goaty lamb/mutton fatty | | Odor Type | fatty | | Water Solubility | Slightly soluble in water(0.13 mg/mL). Soluble in hexane | | JECFA Number | 1218 | | LogP | 3.78 | | CAS DataBase Reference | 16493-80-4(CAS DataBase Reference) | | EPA Substance Registry System | 4-Ethyloctanoic acid (16493-80-4) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36 | | WGK Germany | 3 | | TSCA | Yes |
| Provider | Language |
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ALFA
| English |
| | 4-Ethyloctanoic acid Usage And Synthesis |
| Occurrence | Reported present in boiled and cooked mutton, ewe fat, heated lamb and mutton fat, lamb fat, raw lamb and
goat and sheep cheese. | | Uses | Five sulfur-containing flavor compounds were synthesized by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. 4-ethyloctanoic acid is identified from flue-cured Virginia tobacco. Mainly used as daily flavor,food flavor,industrial flavor, nutrient, stabilizers, surfactants and emulsifiers. | | Definition | ChEBI: 4-Ethyloctanoic acid is a medium-chain fatty acid. | | Aroma threshold values | Detection: 1.8 ppb |
| | 4-Ethyloctanoic acid Preparation Products And Raw materials |
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